Arambashichi Dalmatian Style Sauerkraut Rolls Recipe

Separate and wash the cabbage leaves in warm water. Cut of the outer ribs without damaging leaves. Set them aside. If the leaves are too large they can be halved.

Place mince meat and pancetta in a bowl and remaining ingredients except sausages and lemon rind and combine mixture.

Place enough filling (about 2 Tbsp) into the centre of each cabbage leaf and roll it up tucking in the edges. Cut any remaining cabbage leaves into very fine strips and combine this with the rest of the saurkraut. Mix wash and drain thoroughly.

Line the bottom of the saucepan with some of the combined sauerkraut. Arrange cabbage rolls next to each other in a circle leaving the centre of the circle free. Fill the centre with the sausages and lemon rind. Cover the top with the rest of the sauerkraut. Cover with water or stock. Allow to boil, reduce heat to a low and simmer for 2 1/2-3 hours, shaking the pot occasionally.

Serve as an entree or main meal.

SUGGESTION: Cabbage rolls are tastier the day after being cooked. The best accompaniment to this dish when serving as a main meal is mashed or baked potatoes sprinkled with chopped garlic.